Slow Cooker Thai Peanut Chicken Recipe

Introduction

Slow Cooker Peanut Chicken is a deliciously creamy and flavorful dish that’s perfect for busy days. Tender chicken slow-cooked in a rich peanut sauce makes for an effortless meal with a satisfying balance of sweet, salty, and spicy notes.

Ingredients

• 1.5 to 2 lbs (700–900g) boneless, skinless chicken thighs or breasts
• 1 cup unsweetened natural peanut butter (creamy)
• ½ cup low-sodium soy sauce
• ¼ cup honey or brown sugar
• 2–3 tbsp rice vinegar or lime juice
• 1 tbsp sesame oil (optional but adds flavor)
• 1 tbsp freshly grated ginger
• 3 garlic cloves, minced
• 1–2 tsp red chili flakes or Sriracha (adjust to heat preference)
• 1 cup canned coconut milk (optional for creaminess)
• ½ cup water or chicken broth (to loosen sauce)

Instructions

1. Step 1: In a bowl, whisk together peanut butter, soy sauce, honey, rice vinegar or lime juice, sesame oil, minced garlic, grated ginger, red chili flakes or Sriracha, and water or chicken broth. If using, add the coconut milk to the mixture for extra creaminess.
2. Step 2: Place the chicken thighs or breasts in the bottom of the slow cooker. Pour the prepared peanut sauce evenly over the chicken, making sure all pieces are well coated.
3. Step 3: Cook on low for 5 to 6 hours or on high for 2.5 to 3.5 hours, until the chicken is tender and easily shredded with a fork.
4. Step 4: Using two forks, shred the chicken directly in the slow cooker. Stir the shredded chicken to coat it fully in the peanut sauce.
5. Step 5: Garnish with crushed peanuts, chopped cilantro, green onions, or sesame seeds. Serve hot alongside rice, noodles, or steamed vegetables.

Tips & Variations

• For a vegetarian version, substitute chicken with firm tofu or chickpeas and reduce cooking time accordingly.
• Adjust the chili flakes or Sriracha to control the heat level according to your preference.
• Add fresh lime juice at the end of cooking for a bright, tangy finish.
• If you prefer a thicker sauce, cook uncovered for the last 30 minutes to reduce excess liquid.

Storage

Store leftover peanut chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to maintain sauce consistency. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, boneless, skinless chicken breasts work well. Keep in mind they may cook a little faster and can dry out more easily, so check for tenderness and avoid overcooking.

Is natural peanut butter necessary?

Natural unsweetened peanut butter is best for authentic flavor and to control sweetness and saltiness. However, you can use regular peanut butter—just reduce added sweeteners and soy sauce slightly to balance flavors.

Slow Cooker Thai Peanut Chicken Recipe

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★★★★★

4.4 from 130 reviews

This Slow Cooker Peanut Chicken recipe combines tender, juicy chicken with a creamy, flavorful peanut sauce enriched with ginger, garlic, and a hint of spice. Effortlessly cooked in a slow cooker, this dish offers a perfect balance of sweet, tangy, and savory flavors, making it ideal for a comforting weeknight dinner. Garnished with crushed peanuts and fresh herbs, it pairs wonderfully with rice or steamed vegetables.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 3 to 6 hours (depending on slow cooker setting)
• Total Time: 3 hours 10 minutes to 6 hours 10 minutes
• Yield: 4 to 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Thai-inspired
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Chicken

• 1.5 to 2 lbs (700–900g) boneless, skinless chicken thighs or breasts

Peanut Sauce

• 1 cup unsweetened natural peanut butter (creamy)
• ½ cup low-sodium soy sauce
• ¼ cup honey or brown sugar
• 2–3 tbsp rice vinegar or lime juice
• 1 tbsp sesame oil (optional but adds flavor)
• 1 tbsp freshly grated ginger
• 3 garlic cloves, minced
• 1–2 tsp red chili flakes or Sriracha (adjust to heat preference)
• 1 cup canned coconut milk (optional for creaminess)
• ½ cup water or chicken broth (to loosen sauce)

Instructions

1. Mix the Sauce: In a bowl, thoroughly whisk together the peanut butter, soy sauce, honey or brown sugar, rice vinegar or lime juice, sesame oil, minced garlic, freshly grated ginger, red chili flakes or Sriracha, and water or chicken broth. If using, stir in the coconut milk to add a creamy texture to the sauce.
2. Add Chicken to Slow Cooker: Place the chicken thighs or breasts in the bottom of your slow cooker. Pour the prepared peanut sauce evenly over the chicken, ensuring all pieces are well coated with the sauce.
3. Cook: Cover and cook on low for 5–6 hours, or on high for 2.5–3.5 hours. The chicken should become tender and easy to shred with a fork.
4. Shred & Stir: Using two forks inside the slow cooker, shred the chicken into bite-sized pieces. Stir thoroughly to mix the shredded chicken with the peanut sauce evenly.
5. Garnish & Serve: Garnish the dish with crushed peanuts, chopped cilantro, sliced green onions, or sesame seeds for extra flavor and crunch. Serve hot over rice, noodles, or with steamed vegetables as desired.

Notes

• Use chicken thighs for juicier, more flavorful results; breasts work fine but may be slightly leaner.
• Adjust the chili flakes or Sriracha to your desired spice level.
• For a creamier sauce, coconut milk is highly recommended but optional.
• Serve with steamed rice, quinoa, or noodles to complete the meal.
• Leftovers keep well in the fridge for up to 3 days and reheat nicely in a microwave or stovetop pan.

Keywords: slow cooker chicken, peanut chicken, Thai peanut sauce, easy dinner, creamy peanut chicken, slow cooker recipes